Jumbo Lemon Blueberry Costco Muffins Recipe
Shaziya
These Jumbo Lemon Blueberry Costco Muffins are a burst of sunshine in every bite, combining zesty lemon and juicy blueberries in a tender, bakery-style crumb. Perfect for breakfast or a sweet treat, they’re ready in just 15 minutes of prep and bake to golden perfection in 40 minutes.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
- 2 ⅔ cups all-purpose flour (13 ⅓ oz/378 g)
- 1 cup granulated sugar (8 oz/225 g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs at room temperature
- 1 cup buttermilk (8 fl oz/240 ml)
- ⅓ cup vegetable oil (2½ fl oz/71 ml)
- ⅓ cup plain yogurt (2 ½ oz/71 g)
- 5 tablespoons butter (2 ½ oz/71 g), melted
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 ½ cups blueberries (7 ½ oz/213 g), fresh or frozen
Preheat the oven to 375°F (190°C) and generously butter a 6-cup jumbo muffin tin. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, salt and baking soda.
In a separate large mixing bowl, whisk together the eggs, buttermilk, oil, yogurt, butter, lemon zest and vanilla until smooth.
Combine the wet and dry ingredients until it just comes together (don’t overmix), then gently fold in the blueberries.
Divide the batter evenly among the muffin cups (the batter will reach to top or come close – this is fine).
Bake on a middle rack in the oven for 35-40 minutes, until golden on top and a skewer inserted into the center comes out clean.
Let cool in the pan for 15 minutes before removing – serving warm or at room temperature.
These are best eaten the day they are made but you can store completely cooled leftovers in an airtight container at room temperature for up to 2 days.
Keyword baking tips, Costco recipe, Homemade muffins, Jumbo muffins, Lemon blueberry